Balmain bugs and yabbies salad/lemon balm dressing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lobster; Cooked, Shelled, And Cut Into Medallions, One Lobster |
| 16 | Crayfish Or Jumbo Shrimp; Shelled And Deveined | |
| 12 | Snake Or Chinese Long Beans; Blanched For 5 Minutes And Cut Into 2-Inch Pieces | |
| 2 | larges | Peaches; Peeled And Cut Into Eighths |
| 2 | larges | Tomatoes; Peeled And Cut Into Sixths, Pulp Removed |
| 6 | teaspoons | White Wine Vinegar |
| 4 | tablespoons | Vegetable Oil |
| ½ | cup | Whipping Cream |
| 4 | teaspoons | Fish Stock |
| 4 | Lemon Balm Leaves OR Mint Leaves; Blanched | |
| Salt | ||
| Freshly Ground Black Pepper | ||
Directions
Combine The lobster, crayfish, beans, peaches, tomatoes, 2 Tsp vinegar, and oil in a large bowl. Blend the remaining vinegar, cream, stock, and lemon balm in a food processor or blender. Season the dressing with salt and pepper. Toss the salad with the dressing.
From Kables At The Regent Hotel, Sidney From Bon Appetit/June 1986
Submitted By RICH HARPER On 06-21-95